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http://krishi.icar.gov.in/jspui/handle/123456789/60777
Title: | Physico-chemical and antimicrobial properties of d-limonene oil nanoemulsion stabilized by whey protein–maltodextrin conjugates |
Other Titles: | Not Available |
Authors: | Sonu, K.S.; Mann,B.; Sharma, R.; Kumar, R. and Singh R. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | National Dairy Research Institute |
Published/ Complete Date: | 2018-07-01 |
Project Code: | Not Available |
Keywords: | Whey protein–maltodextrin conjugate D-Limonene oil Nanoemulsion Antimicrobial activity Essential oils |
Publisher: | Not Available |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | In the present investigation D-limonene oil (4-isopropenyl-1-methylcyclohexene) was encapsulated by ultra-sonication method using whey protein (WP)–maltodextrin (MD) conjugates as coating material and their characterization was done with respect to physico-chemical and antimicrobial properties. Antimicrobial activity of limonene oil (LO) nanoemulsion and bulk LO dissolved in dimethyl sulphoxide (DMSO) were assessed by agar well diffusion method. Stable formulation of D-limonene oil nanoemulsion [5.0% LO + 9.0% WP–MD (1:2 w/w) conjugate] had shown mean particle size, zeta potential and poly dispersity index of 116.60 ± 5.30 nm, − 19.64 ± 0.23 mV and 0.205 ± 0.02 respectively. LO nanoemulsion were stable to different food processing conditions like heat treatments, ionic strength (0.1–1.0 M) and pH (3.0–7.0). LO nanoemulsion was stable for 15 days at 25 °C and it had shown particle size of 332.20 ± 5.40 nm at 15th day. It was observed that minimum inhibitory concentration (MIC) of both LO nanoemulsion and bulk LO dissolved in DMSO were at 12.50 µl/ml against Bacillus cereus (ATCC 14459), Escherichia coli (ATCC 25922), Enterococcus faecalis (NCDC 115) and Salmonella typhi (NCDC 6017). Since D-limonene has been considered to be a safer alternative compared to synthetic antimicrobial food additives, the present investigation will be helpful in developing a more effective antimicrobial system for the production and preservation of foods. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Book |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Food Science and Technology |
NAAS Rating: | 7.95 |
Volume No.: | 55 |
Page Number: | 2749-2757 |
Name of the Division/Regional Station: | Dairy Chemistry |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/60777 |
Appears in Collections: | AS-NDRI-Publication |
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